National Cherry Pie Day Images: Recipe & Ideas

National Cherry Pie Day (February 20) is the perfect excuse to bake a classic all-American dessert. This recipe delivers a glossy, fruit-forward cherry filling with a tender, flaky crust that works for both sweet and tart cherries. Whether you’re making it for the holiday or just because, this pie is a celebration on a plate.

Ingredients

2 ½ cups (315 g) all-purpose flour, plus more for rolling
1 teaspoon (5 g) salt
1 tablespoon (12 g) granulated sugar
1 cup (226 g) cold unsalted butter, cut into small cubes
½ cup (120 ml) ice water, plus more if needed
4 cups (680 g) fresh or frozen pitted cherries (if using frozen, do not thaw)
¾ cup (150 g) granulated sugar (adjust to taste if using sweet cherries)
3 tablespoons (24 g) cornstarch
1 tablespoon (15 ml) lemon juice
½ teaspoon (1 g) almond extract (optional)
1 tablespoon (14 g) cold butter, cut into small pieces
1 large egg, beaten with 1 tablespoon (15 ml) water (for egg wash)
1 tablespoon (12 g) coarse sugar (like turbinado) for sprinkling

Instructions

Make the dough: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Do not overwork. Divide dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 425°F (220°C). Place a baking sheet on the lower rack to catch drips.
In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract (if using). Toss gently to coat. Let sit for 10 minutes while you roll the crust.
On a lightly floured surface, roll one dough disk into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie plate. Gently press into the bottom and sides. Trim excess dough, leaving a ½-inch (1 cm) overhang.
Pour the cherry filling into the crust. Dot with the small butter pieces.
Roll the second dough disk into a 12-inch (30 cm) circle. Either place it whole over the filling or cut into strips for a lattice. If using a whole top crust, cut a few slits for steam. Fold the overhang under and crimp the edges.
Brush the top crust with egg wash and sprinkle with coarse sugar.
Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil or a pie shield.
Cool on a wire rack for at least 3 hours before slicing. This allows the filling to set.

Tips

Cherry type: Tart cherries (like Montmorency) give a classic sweet-tart balance; if using sweet cherries (like Bing), reduce the sugar to ½ cup (100 g) and add 1 tablespoon more lemon juice.
Frozen cherries: Do not thaw frozen cherries before using; they will release extra juice and make the filling runny. Increase cornstarch to 4 tablespoons (32 g) if using frozen.
Prevent soggy bottom: Bake the pie on a preheated baking sheet and consider using a glass pie dish, which helps the bottom crust crisp.
Common mistake: Slicing too early. If you cut into a warm pie, the filling will run. Patience is key—let it cool for at least 3 hours.

Serving Suggestions

Serve warm (not hot) with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of powdered sugar also works beautifully. For a festive touch, garnish with fresh mint leaves or a few extra cherries.

Variations

Lattice top: Instead of a full top crust, weave strips for a classic lattice look—it also lets steam escape more easily.
Add spices: Mix in ¼ teaspoon (0.5 g) ground cinnamon or nutmeg with the sugar for a warm flavor.
Cheese crust: Add ½ cup (50 g) finely grated sharp cheddar to the flour mixture for a savory-sweet twist.
Mini pies: Use a muffin tin to make individual hand pies; reduce baking time to 20–25 minutes.

Storage and Reheating

Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also microwave individual slices for 20–30 seconds, but the crust will lose some crispness. The pie can be frozen (baked or unbaked) for up to 3 months; thaw overnight in the refrigerator before serving or baking.

Frequently Asked Questions

Can I use canned cherry pie filling? Yes, but the texture and flavor will be different. If using canned filling, skip the sugar, cornstarch, and lemon juice, and add a teaspoon of almond extract for brightness. Bake as directed, but the filling is already cooked, so you may need to reduce the baking time by 10 minutes.

Why is my filling runny? This usually happens if the pie is sliced before it fully cools, or if the cherries were too juicy. Make sure to let the pie cool for at least 3 hours. You can also add an extra tablespoon of cornstarch to the filling for a thicker set.

Can I make this pie ahead of time? Absolutely. You can assemble the pie, wrap it tightly, and refrigerate for up to 24 hours before baking. Or bake it completely and reheat gently before serving. The crust may soften slightly, but it will still be delicious.

How do I prevent the crust from burning? Cover the edges with a pie shield or strips of foil after the first 20 minutes of baking. This keeps the crust from over-browning while the filling finishes cooking.

What if I don’t have almond extract? You can omit it or substitute ½ teaspoon of vanilla extract. Almond extract adds a classic cherry pie flavor, but vanilla works fine.

Can I use a store-bought crust? Yes, a refrigerated or frozen pie crust will work. Follow the package instructions for blind baking if required, and reduce the total baking time to 40–50 minutes at 375°F (190°C) after the initial high-heat blast.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).